Stuffed Peppers

I’ve never really been a fan of stuffed bell peppers, traditionally stuffed with rice, tomato sauce, onion, and sometimes ground beef. But I do like these Mexican-style stuffed peppers. My husband likes them too, and we enjoy them with a side of homemade chopped salsa (see recipe) and tortilla chips.

Poblanos are considered mild peppers, though there’s definitely some heat compared to a bell pepper. The smoke from broiling the peppers makes me cough, and I can feel a little burn from the pepper oil on my fingertips too. The rice and the cheese mellow the heat however, and the completed dish doesn’t actually taste very spicy to me.

Stuffed Chile Peppers  PRINTABLE RECIPE
(4 servings)

3/4 cup uncooked brown rice
4 poblano peppers (or to keep it extra mild, use small green bell peppers)
1-1/2 cups frozen corn – thawed
15 oz can kidney beans – rinsed & drained
3 Tbsp extra virgin olive oil
1-1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
4 oz goat cheese – crumbled

1. Prepare rice according to package directions.

2. Meanwhile, adjust oven rack to the highest position and heat the broiler.

3. Cut the peppers in half lengthwise. Scoop out and discard the seeds. Place cut-side down on a baking sheet. Broil until the skin is charred black, 3 to 5 minutes. Remove from oven and allow to cool.

4. In a large bowl, combine the cooked rice, corn, beans, oil, salt, and pepper.

5. Use your fingers to peel the cooled peppers and discard the skins.

6. Place 2 pepper halves on each individual plate. Spoon rice mixture into and over the peppers and sprinkle with the cheese.